Cheesy breezy delight
My blog coincides with the beginning of a year which holds much hope, so here’s wishing everyone a Happy New Year!
I grew up watching my mother be the perfect hostess at our parties. The crown at any event would undoubtedly be her variety of mouth-watering meals. Rich accolades were bestowed upon her throughout the course of the gatherings. Hence, perhaps I am biologically predisposed to cooking, and more so to improvising. I thrive at experimenting with different flavors and ingredients and fortunately have been lucky … so far.
Hence, in light of some fusion, I bring to you my version of chicken cheese balls. I first tasted these scrumptious delights at a party and couldn’t wait to get back home and try my hand at it.
It’s a fairly simple dish to make at home and the ingredients are all easily available too.
Dish: Chicken cheese balls
Serves 8 people
Boneless Chicken – ½ kg
Mozzarella Cheese – half pack grated
Cheddar Cheese – half pack grated
Carrots – 3 grated
Cabbage – ½ grated
Capsicum – 2 grated
Soya Sauce – 3 tbsp
Worcestershire Sauce – 1 tbsp
Oyster Sauce – 1 tsp
Black Pepper Powder – 1 tsp
Red Chili Flakes – 1 tsp
White Pepper – ½ tsp
Chinese Salt – ½ tsp
Salt – to taste
Oil – for frying
Egg – 3
Flour (Maida) – ½ cup
Bread Crumbs – 2 cups
Boil chicken with salt and pepper and then shred it (you can use your chopper as well). Now take a bowl add your shredded chicken, all the grated vegetables and add all the spices and sauces together. Mix it all well. Take a small amount of mixture and spread it on your palm and fill it with both mozzarella and cheddar cheese (mix both of the grated cheese together and the amount of cheese should not be more than a teaspoon).
Preparing chicken cheese balls:
Carefully roll the mixture over your palm using both your hands and make small balls out of it. The sizes of the balls should be no bigger than a tennis ball.
For the coating, take three eggs, beat them well, dip your chicken cheese balls in egg first, then roll it in flour (Maida) covering it completely, then dip it again in egg. And lastly, cover it with bread crumbs evenly.
Heat oil for frying till moderately hot. Dip each ball in the batter and deep fry it on a slow flame so that the cheese melts inside. Take them out when they are golden brown.
Drain on a tissue paper. Set aside till warm enough to relish. And then serve immediately. (Ideally, I like to serve them with some chili garlic sauce.)
Chicken Cheese Balls are great with evening tea or even served well as a starter.
If you try it let us know whether you liked it!
The writer is an Assistant Multimedia Producer at Dawn.com